An Eye for Things Unhatched

My father is what you would call a breakfast man. At least once a week, I could count on waking up to the smells of breakfast cooking as a child. There was a belief in our house that breakfast should include more than the standard issue cereal and milk. Breakfast, should include at least some toast with butter, or maybe french toast and occasionally, a slice of sausage or bacon. At the very least, you should also drink a glass of milk or orange juice. (no coffee for the kids, of course) My youthful self however, didn't appreciate this practice. I perceived a prepared breakfast as something that would take longer to eat than cereal and milk. Why would I want sausage when I could have processed cereal with hardened marshmallows? Allow me to label my predilection as completely immature.

I had no road-to-Damascus experience that converted me to a breakfast lover. I might call it a gradual conversion that coincided with the discovery of my love for cooking. The marriage of breakfast foods proffers the consumer with an array of enticing possibilities. When time allows, my appetite drives me toward pursuit of GOOD breakfasts.

Let us discuss a cornerstone of a good breakfast: The Egg. What other ingredient can be prepared in so many different ways and used in as many things? Well, let me know if you find it. One of my favorite ways to prepare an egg is to poach it. I love this way because you don't use any oil (less fat) and you don't need any special equipment (no poaching mold) In this post, I'll show you how to do it.

Ingredients:

Egg(s)

Salt

Water.

Fill The pan with water, just under the brim. Sprinkle a little salt in the water.  It's important to have enough water for the egg to be submerged completely.  Bring the water to almost boiling and crack an egg into a small dish You'll use the dish to gently tip the egg into the boiling water for poaching. Have a spatula ready as well.

Gently tip the egg into the water. The egg will remain mostly stationery and some of the white will feather. If necessary, gather the feathered white portions back toward the egg with the spatula.

Allow the egg to set.   The egg will become opaque in color.  Once this has occurred, you can lift it out of the skillet with the spatula and gently touch the yolk to determine if you have attained the desired hardness.  

It is normal for the pan to fill with white flecks.  You can skim these off the top of the water if you want.

When the egg is cooked, gently lift the egg from the pan with the spatula.  You may need to dry it off by gently patting it with a paper towel.  Add to toast or top with hollandaise sauce for eggs benedict.  

As C.S Lewis said, "He that looketh on a plate of ham and eggs to lust after it hath already committed breakfast  with it in his heart."